Restaurant in Oxwich, United Kingdom
Michelin-starred Welsh cooking worth the drive.
Beach House holds a Michelin star and a 4.7 Google rating on Oxwich Beach, where Head Chef Hywel Griffith cooks classical modern Welsh menus using salt marsh lamb, laver seaweed bread, and Llandeilo deer. At the ££££ tier with three to eight courses available, it is the strongest case for a dedicated dining trip to the Gower Peninsula. Book well ahead: demand consistently outpaces the small room.
Expect to spend at the ££££ tier for the full tasting menu experience at Beach House. For that, you get Michelin-starred modern Welsh cooking in a former coal store directly on Oxwich Beach, with a menu that runs from three to eight courses and a wine list deep enough to warrant the sommelier's involvement. This is not a casual seaside lunch spot. It is a serious dining destination that happens to have sand on its doorstep, and the value case holds up well against what you would pay for equivalent cooking in London or Edinburgh.
Head Chef Hywel Griffith, born in north Wales, has built a menu that is explicitly rooted in Welsh produce: salt marsh lamb, lobster, laver seaweed bread, Llandeilo fallow deer. He writes menus in both English and Welsh, a small but meaningful signal of how seriously the kitchen treats its sourcing. The Michelin Guide's 2024 one-star recognition and a Google rating of 4.7 across 637 reviews confirm that the cooking is not a local curiosity but a nationally relevant destination. If you are planning a trip to the Gower Peninsula and your interest runs to food and wine, Beach House deserves to be the anchor around which the visit is built. For broader context on what else the area offers, see our full Oxwich restaurants guide.
The building itself earns its keep. A low, single-storey stone structure that dates back to its life as a coal store, it sits close enough to the water that wind off the sea shapes the atmosphere year-round. On dry evenings, the terrace works well for pre-dinner drinks. Inside, the dining room reads as considered rather than ostentatious: clean lines, good light from the kitchen pass, materials that nod to the coastal setting without leaning into nautical cliché. The kitchen is partially visible from the dining room, which gives the room energy without theatre for its own sake.
The practical appeal of the counter or pass-facing seating is worth flagging specifically. The gleaming metal of the pass gives diners positioned near it a direct line of sight into how dishes leave the kitchen, and in a room of this scale, even tables not at the counter share something of that proximity. This is not a large restaurant, and the room's intimacy means the boundary between front of house and kitchen is deliberately porous. Staff are described by both Michelin assessors and guests as professional without being stiff, which in a dining room this close to the sea at the end of the Gower Peninsula is the right register entirely.
Three menus are offered, running across three, six, or eight courses. The format is classical in its logic: main ingredients are the focus, and supporting components exist to sharpen or contrast rather than to complicate. Pickled kohlrabi, pomelo, ponzu, and salty fingers appear alongside cured sea trout and smoked eel. Llandeilo fallow deer is paired with BBQ celeriac, broccoli, pickled pear, and monkfish. The bara brith soufflé with tea ice cream is the dish that Michelin specifically called out, and it is the kind of signature that makes sense of the whole menu: a Welsh classic reformatted into something technically precise but emotionally familiar.
The cooking style is multidimensional in the sense that it works on flavour, texture, and visual presentation without letting any one dimension dominate. This is food that rewards attention but does not demand encyclopaedic context to enjoy. A first visit can be navigated comfortably on the six-course menu before committing to the full eight. For those who engage with wine, the list runs to around 240 selections, with a sommelier on hand to guide pairings. The list is noted for California strengths and an approach that balances interest with sustainability.
Beach House is closed Monday and Sunday. Lunch service runs Tuesday to Saturday from noon to 2 PM. Dinner runs Tuesday to Thursday from 6:30 PM to 9 PM, with later last orders on Friday and Saturday (6:30 PM to 11 PM). The restaurant is Michelin-starred, seats a limited number of covers in a single room, and sits at the end of the Gower Peninsula, which concentrates demand significantly. Booking difficulty is rated hard. Plan well ahead, particularly for Friday and Saturday dinner, which are the sessions most likely to sell out weeks in advance. Weekend lunch is the more accessible slot but should still be booked as far out as your schedule allows.
Getting to Oxwich requires a car. There is no practical public transport option for this location. Factor in the drive time from Swansea (around 30 minutes) or Cardiff (around one hour) when planning the evening, especially for late Friday and Saturday service. If you are making a longer trip of it, see our Oxwich hotels guide for overnight options, or explore Oxwich experiences and Oxwich bars to build the day around dinner.
Beach House works well for food-led travellers who want a destination meal outside a capital city, for couples on a special occasion, and for anyone already visiting the Gower Peninsula who wants to anchor the trip in serious cooking. It is less suited to large groups expecting a buzzy atmosphere, to diners looking for a quick casual lunch, or to anyone who needs reliable public transport to reach it. Solo diners willing to invest at the ££££ level will find the counter-adjacent seating and the engaged, low-pressure service style make the experience work well for one. For context on how this fits within a broader UK coastal dining itinerary, consider hide and fox in Saltwood or Gidleigh Park in Chagford as comparably serious rural destinations. Welsh-specific context is harder to match elsewhere in the UK: no other Michelin-starred kitchen in Wales applies this level of produce sourcing and menu bilingualism to seaside cooking. For comparable country-house dining ambition, Le Manoir aux Quat' Saisons in Great Milton and Moor Hall in Aughton set the reference points, though neither carries the same coastal setting or Welsh identity.
For other starred destinations worth benchmarking against before you decide, L'Enclume in Cartmel is the closest British analogue in terms of rurally rooted cooking at the leading of its category, and Midsummer House in Cambridge offers a similarly intimate, chef-driven experience with strong regional identity. Both require forward planning comparable to Beach House.
Quick reference: ££££ tasting menu | Michelin 1 Star (2024) | 4.7 Google (637 reviews) | Tue–Sat lunch and dinner, closed Sun–Mon | Booking essential, plan several weeks ahead | Car required.
Dinner is the stronger choice if you want the full eight-course experience, and the Friday or Saturday evening service gives you the latest finish and the most time to work through the wine list with the sommelier. Lunch is the better option if you want a lighter commitment: the three-course format is available at lunch and the room feels different in daylight with the beach visible outside. If it is your first visit and you are travelling specifically for the food, book a Friday or Saturday dinner and stay overnight nearby.
This is a Michelin-starred restaurant at the ££££ price point on a remote Welsh beach, so set expectations accordingly: smart-casual dress, a menu structured around tasting courses, and a room that is intimate rather than large. The kitchen is partially visible from the dining room. Hywel Griffith's cooking is classical in approach, and dishes are recognisable rather than conceptually challenging, which makes it a good entry point for diners who are new to tasting-menu restaurants. Book the six-course menu for your first visit rather than committing immediately to eight courses. Arrive from the direction of Swansea and allow time for the drive, which takes around 30 minutes from the city.
No direct contact details are available in our data. Contact the restaurant directly through their website or booking platform before your visit to discuss dietary requirements. Given the tasting-menu format and the kitchen's focus on specific Welsh produce, give as much notice as possible: tasting menus require more advance preparation to accommodate restrictions than à la carte formats.
Yes, with the right expectations. The ££££ price point is a real consideration for solo diners, but the room's intimacy and the service style described as professional but relaxed work well for one. Counter or pass-adjacent seating, where available, adds engagement for a solo visit. The sommelier-led wine programme is also a practical advantage: guidance on pairing by the glass removes the commitment of a full bottle. Call ahead to request a counter or pass-facing position when booking alone.
The eight-course menu is worth it if you are making a specific trip for the food and want to see the full range of what Griffith's kitchen produces. The Michelin one-star and a Google score of 4.7 across 637 reviews suggest the kitchen delivers consistently at this level. If you are visiting as part of a wider Gower trip rather than making a dedicated dining pilgrimage, the three or six-course option is the more proportionate choice. The bara brith soufflé with tea ice cream is available on the longer menus and is specifically worth ordering.
At ££££, Beach House sits in the same price bracket as London institutions like CORE by Clare Smyth or Opheem in Birmingham, but without the London overhead. For the quality level — Michelin one-star, sourced Welsh produce, a 240-bottle wine list with sommelier — the price is well justified. The setting adds value that no city restaurant can replicate. The main caveat is the access cost: you need a car, and possibly an overnight stay, which adds to the total outlay. If you are already in South Wales, the value case is strong. If you are travelling specifically from London or beyond, factor the full trip cost into your assessment.
Yes. The combination of a Michelin-starred kitchen, a directly beachside setting, intimate dining room, and engaged but unpretentious service makes Beach House a well-matched choice for anniversaries, milestone birthdays, or any occasion where the meal is the event. Book Friday or Saturday dinner for the most relaxed timeline. If you want to make a full weekend of it, Oxwich hotels can be booked alongside. For comparable celebration dining at this level elsewhere in the UK, Restaurant Andrew Fairlie in Auchterarder and Hand and Flowers in Marlow offer a similar register of serious-but-warm cooking in non-urban settings.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Beach House | Modern Cuisine | A former coal store is the setting for this beachside restaurant on the beautiful Gower Peninsula. Head Chef Hywel Griffith was born in north Wales and his passion for the country is palpable; he writes his menus in both English and Welsh, and shows admirable support for the country’s producers. Sophisticated, classical cooking is the focus and dishes are reassuringly recognisable. Contrasts in flavour are well-judged and the various components work together to put the spotlight on the main ingredient. The bara brith soufflé is a must!; ‘Simply perfect in every way,’ Hywel Griffith’s restaurant has put this blissful corner of Gower firmly on the map, adding elevated dining to the many pleasures of Oxwich Bay. And, yes, Beach House really is on the beach, in a one-storey, old stone building hunkered down against the wind with sand on its doorstep. Sip pre-prandial drinks on the lovely terrace if the weather allows, before repairing to the dining room – a study in suave, artfully understated sophistication: think rustic-chic meets European urban cool and you’ll get the idea. The gleaming lights and sparkling metal of the pass give a glimpse of the kitchen, where dishes of flawless precision are created. This is multidimensional cooking, excelling both visually and in terms of flavour and texture – and with the confidence to add extra elements, taking the food into sublime territory. Pickled kohlrabi, pomelo, ponzu and ‘salty fingers’ add an extra dimension to a dish of cured sea trout with smoked eel and chive sauce, while Llandeilo fallow deer is embellished with BBQ celeriac, broccoli, pickled pear and monkfish. Salt marsh lamb, lobsters and ‘gorgeous warm bread’ made with laver seaweed tick all the Welsh boxes, and glorious local vegetables also show up strongly. There are three menus offering various options via three, six or eight courses, running from pig’s cheek with Jerusalem artichoke, crispy shallots, lardo and sherry vinegar to chocolate tart with blackberries and smoked Douglas fir ice cream or the much-lauded bara-brith soufflé accompanied by tea ice cream – a sumptuous take on a timelessly beautiful and comforting combination. Highly knowledgeable staff are ‘professional, but relaxed,’ when it comes to dealing with customers, while the international wine list offers something at every price point, with the focus on interest and sustainability – a sommelier is on hand to make pairing ‘a breeze’. Welsh spirits and cocktails are also worth a punt.; WINE: Wine Strengths: California Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Selections: 240 Inventory: 1,000 CUISINE: Cuisine Types: French, Seafood Pricing: $$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Dinner STAFF: People Wine Director: Norbert Szalay Sommelier: Pawan Negi Chef: Andre Blasczak General Manager: Jim Mauer; A former coal store is the setting for this beachside restaurant on the beautiful Gower Peninsula. Head Chef Hywel Griffith was born in north Wales and his passion for the country is palpable; he writes his menus in both English and Welsh, and shows admirable support for the country’s producers. Sophisticated, classical cooking is the focus and dishes are reassuringly recognisable. Contrasts in flavour are well-judged and the various components work together to put the spotlight on the main ingredient. The bara brith soufflé is a must!; Michelin 1 Star (2024) | Hard | — |
| CORE by Clare Smyth | Modern British | Michelin 3 Star, World's 50 Best | Unknown | — |
| Restaurant Gordon Ramsay | Contemporary European, French | Michelin 3 Star, World's 50 Best | Unknown | — |
| Sketch, The Lecture Room and Library | Modern French | Michelin 3 Star, World's 50 Best | Unknown | — |
| The Ledbury | Modern European, Modern Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dinner by Heston Blumenthal | Modern British, Traditional British | Michelin 2 Star, World's 50 Best | Unknown | — |
Key differences to consider before you reserve.
Dinner is the stronger format if you want the full eight-course experience, and Friday and Saturday evenings run until 11 PM, giving the meal more room to breathe. Lunch (noon to 2 PM, Tuesday to Saturday) is a practical entry point at the same Michelin-starred standard if you want to keep the day flexible. For a special occasion, book dinner.
The restaurant is a converted coal store on Oxwich Beach, Swansea SA3 1LS, so it genuinely sits on the sand — plan your journey to Gower accordingly, as it is not a city-centre venue. Three menu lengths are available (three, six, or eight courses), so decide in advance how much of the format you want. Head Chef Hywel Griffith writes menus in both English and Welsh, and the cooking focuses on Welsh produce, so expect regional ingredients as the main event rather than international showpieces.
The venue data does not detail a specific dietary policy, so check the venue's official channels before booking, particularly given the multi-course tasting format where substitutions need advance notice. The menu's strong reliance on Welsh seafood, lamb, and game means some restrictions may require more significant adjustments than at a more flexible à la carte kitchen.
It is not the obvious solo format — the multi-course tasting menu structure and destination location make it a natural fit for couples or small groups, but nothing in the venue data rules out solo bookings. If solo dining is your plan, contact the restaurant ahead of time to confirm availability and seating options, given that Michelin-starred tasting menu rooms in the UK often prioritise even-numbered covers at busy services.
At ££££ pricing with a Michelin star, the eight-course menu is where Beach House makes its strongest case: the cooking is classical in structure, and the format is designed to show Welsh produce across multiple courses, from salt marsh lamb to bara brith soufflé. If you want a shorter commitment, the three-course option lowers the spend while keeping the same kitchen. For the full experience, the eight-course menu is the reason to make the trip.
At ££££, Beach House sits at the same price tier as London Michelin-starred restaurants, but you are getting that standard in a beachside setting on the Gower Peninsula rather than a city dining room — which is a different value proposition. The Michelin 1 Star (2024) is the clearest external validation that the cooking justifies the spend. If you are travelling specifically for the meal, yes. If you happen to be nearby, it is an easy call.
Yes — it is one of the more distinctive settings for a special occasion meal in Wales: a Michelin-starred kitchen in a former coal store on an actual beach, with a sommelier on hand and an international wine list. The combination of the location, the tasting menu format, and the Michelin 1 Star (2024) credentials makes it a genuine destination rather than a default city-centre booking. Book dinner on a Friday or Saturday for the longer service window.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
